This study investigated the effects of fermenting plum pulp with Bifidobacterium animalis ssp. lactis (BAL) on its physicochemical and bioactive properties, as well as the optimization of the freeze-drying (FD) process to develop a fruit-based probiotic delivery system. Fermentation significantly reduced the pH and total acidity of the pulp, achieving a cell viability of 11 log CFU/mL. The FD process was optimized using a factorial design, with maltodextrin concentration (3, 5, and 7%) and freezing temperature (−150, −100, and −50 °C) as variables. The P2 experiment, which used 7% maltodextrin and freezing at −150 °C, showed the best results in terms of yield (25.67%), cell viability (8 log CFU/g), and probiotic survival rate (97.66%). Samples P5, P6, and P7, prepared with 5% maltodextrin and freezing at −100 °C, exhibited the highest levels of bioactive compounds and antioxidant activity (p < 0.05). During 28 days of storage, all samples maintained cell viability without significant logarithmic reduction. In summary, probiotic plum powders offer an excellent plant-based alternative for probiotic consumption, providing safe levels of beneficial bacteria and bioactive compounds with antioxidant action, meeting health and nutrition needs.

The present study aimed to evaluate the effects of incorporating different concentrations (1% and 2%) of Malvaviscus arboreus flower (FE) and leaf (LE) extracts as functional ingredients in goat milk yogurt. This study analyzed the impact of these formulations (YFE1%, YFE2%, YLE1%, and YLE2%) on the physicochemical, bioactive, antioxidant, rheological, textural, and sensory properties of goat yogurt over a 28-day storage period. Including FE and LE extracts significantly enhanced the yogurt’s antioxidant activity, reaching up to 10.17 µmol TEAC/g, and strengthened its ability to inhibit lipid oxidation during storage. This study also observed a reduction in the viability of lactic acid bacteria, particularly L. delbrueckii subsp. bulgaricus, suggesting that the extracts may have antimicrobial properties. Notably, using FE, especially at a concentration of 2% (YFE2%), improved both antioxidant and textural properties while reducing syneresis by the end of the storage period. Sensory evaluations showed positive results for YFE1% and YFE2% formulations. These findings suggest that FE has significant potential as a functional food ingredient. This research lays the groundwork for future studies exploring the integration of Malvaviscus arboreus-based ingredients into functional food products, opening new possibilities for innovation in this field.

Spray drying (SD) is widely used for fruit powder production, but hygroscopic compounds can affect flowability and cause stickiness. This study evaluated rice protein and rice starch as encapsulating agents during SD of blueberry pulp (BPP and BPS, respectively), combined with ozone aeration (BPP-O3 and BPS-O3), focusing on physical, morphological, structural, and bioactive properties, as well as 56-day stability. The process yield was 55.26% (BPP) and 52.5% (BPS) (p < 0.05). All microparticles had low moisture (<5.03%) and water activity (<0.21%). BPP had higher phenolic (308.60 mg GAE/100 g) and anthocyanin content (85.26 mg/100 g), while BPS had more flavonoids (33.84 mg CE/100 g). Ozone treatment increased solubility (89.10–91.27%) and reduced hygroscopicity (9.25–10.06%). Morphological analysis revealed that BPP produced smaller, uniform particles (11.70 µm), whereas BPS generated larger (16.67 µm) and more agglomerated particles. Ozone improved sphericity, reduced agglomeration, and enhanced flow properties. FT-IR analysis indicated no new functional groups but a reduction in absorbance bands. Ozone also enhanced the stability of bioactive compounds, reducing anthocyanin and flavonoid degradation over 56 days. Overall, BPP-O3 is a promising approach for producing functional powders with enhanced stability and physical properties, suitable for food applications.

Fluidized bed drying has been widely applied in the food industry due to its high heat and mass transfer rates. In this study, the impact of drying temperatures (50, 60, 70 and 80 °C) in a fluidized bed on the physicochemical, functional, morpho-structural, and thermal properties of avocado seed starch was evaluated. The process yield for all temperatures ranged from 52.3 to 58.5% (p > 0.05), with a starch content of 59.20–60.9 g/100 g, amylose content of 28.85–31.84 g/100 g, and amylopectin content of 29.13–30.37 g/100 g. Additionally, all samples showed high water, milk, and oil absorption capacity (>90%), low solubility (5.22–8.35%), good flow characteristics, and swelling power greater than 50%. There was also a greater release of water (syneresis) after 168 h of storage, regardless of the drying temperature, which likewise did not influence the texture parameters. The granules had a smooth surface, without cracks or cavities, predominantly oval and partially rounded, being classified as type B. In the FT-IR analysis, no new functional groups were observed, only a reduction in peak intensity with increasing drying temperature. Finally, the thermal properties indicated high conclusion temperatures (>130 °C), with gelatinization enthalpy in the range of 14.18 to 15.49 J/g, reflecting its thermal resistance and structural integrity under heat conditions. These results demonstrated that fluidized bed drying is an alternative technique for drying avocado seed starch pastes.

Nos últimos anos, uma especial atenção vem sendo dada para minimização ou reaproveitamento de resíduos sólidos gerados nos diferentes processos industriais. Os resíduos provenientes da indústria de alimentos envolvem quantidades apreciáveis de casca, caroço e outros. Esses materiais, além de fonte de matéria orgânica, servem como fonte de proteínas, enzimas e óleos essenciais, passíveis de recuperação e aproveitamento. Este trabalho teve como objetivo avaliar a toxicidade dos resíduos agroindustriais do abacaxi (Ananas comosus L. Merril) por meio do bioensaio com Artemia salina. Diferentes concentrações do resíduo do abacaxi (0, 200, 400, 600, 800 e 1000 mg.kg-1) foram adicionadas aos náuplios e dose letal média (DL50) foi avaliada, utilizando a análise de Probit através do software Bio Stat 2009®, obtendo-se os intervalos de confiança superior e inferior, após um período de exposição de 24 horas. Os extratos foram considerados ativos quando os valores foram < 1000 µg.mL-1. Para os resíduos do abacaxi a DL50 foi de 2.215,412 µg.mL-1 para um intervalo de confiança de 95%, sendo estes resíduos considerados inativos. Pode-se concluir que, os resíduos do abacaxi foram atóxicos a Artemia salina nas diferentes concentrações testadas.

With technological innovations in industrial foods, food colorings have become part of the formulations of these products, as they have a stimulating effect on the consumer’s appetite. However, its use is surrounded by controversy due to the development of allergies and diseases, such as attention-deficit hyperactivity disorder, especially in children. Thus, spurred by potential health effects, coupled with consumer concerns about safety, industry efforts have led to replacement of artificial food colors with natural ones. However, this is not an easy task. Thus, the aim of this study was to carry out a survey of scientific work on the toxicity of artificial dyes and the possible replacement by natural dyes on an industrial scale. To construct this research, a search was carried out for articles and various works published in the area of natural and artificial dyes in the databases, where 40 studies were selected to compose this review. In conclusion, it is noted that despite the food industry’s current preference for artificial colorings, there is a high demand for research to transform natural colorings into more stable and low-cost substances, using different sources of raw materials in addition to new technologies and products arising from agro-industrial waste.